This is, hands down one of my all time favourite snacks! I have read and seen so many posts about the amazing monsoon rains in India, that I couldn’t help but think of a nice cup of masala chai and what better snack with it than Bhakarwadis.

Though, no one can beat Chitale's Bhakarwadis, I really wanted to give them a try, and also make them in a healthier way. This recipe does call for a bit of efforts, but the results are absolutely rewarding! I really enjoyed making this, and even more, feasting on it with a nice cup of masala chai.

Put all the above mentioned ingredients in a blender and grind them to a coarse using about 1/4th cup of water.

Once the dough is ready, divide it into 2 big balls.

Spread a little oil on the dough ball and roll out to a thin roti. It should be about 3mm thin.

Use 2 tbsp of lemon juice - tamarind pulp paste and spread it well on the roti.

Place the filling in the centre of the roti and spread it around, leaving a little edge of the roti. This would help in easily folding and sticking the roti into a flute.

Start rolling the roti, pressing it down after every roll to make sure it is tightly rolled. The tamarind pulp would help in sticking the ends together.

Once it is tightly rolled to a flute, cut off the edges, and slice them into cylindrical shapes about, 1.5'' thick.

Place them on a non-stick baking tray, and bake for 15 - 20 minutes. Half way through, they should be turned to allow them to colour equally.

MY NOTESMake sure the stuffing is not too dry, as this would make the wadis very dry after baking.Some also like to add some garam masal in the filling. If you want to fry the wadis, then you have to steam them for 20 minutes, allow them to cool and then deep fry them.

A few mistakes I made were - roll out the roti as thin as you can, that would make it crispier and keep the baked/fried bakarwadi layers thin. Mine turned out sightly thicker.